Cheese Soufflé

A classic, pillowy cheese soufflé turns supper into an act of kindness worth bestowing on yourself.

Jones uses a fluted souffle dish that is 2 3/4 inches high and 4 inches in diameter, but any oven-safe, straight-sided dish with a 2-cup capacity works. You can also vary the recipe by using 3 tablespoons of a finely chopped cooked green vegetable, sauteed mushrooms, or minced ham, in which case use only 1 tablespoon of mild grated cheese, like Swiss, in addition to the Parmesan. Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.

Melt 2 teaspoons butter in a small pot, and stir in flour. Let cook over low heat for a minute, then remove from heat. Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens. Season with salt and paprika. Remove from heat, and whisk in egg yolk.

Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about half of grated cheese. Fold in remaining egg whites and cheese; transfer everything to the prepared soufflé dish. Place dish on a baking sheet, and set it in the middle of the oven. Turn heat down to 375 degrees F;, and bake 18 minutes, until soufflé has risen and top is lightly browned.